Mini Quiches
1 pkg. refrigerated pie crust 1 large portabella mushroom 8
oz. button mushrooms 2 Tbsp. butter 1 Tbsp. olive oil
1/2 cup whipping cream 1 egg
2/4 tsp. salt
3/8 tsp. cayenne pepper 1 cup shredded Swiss cheese
Let pie crusts stand at room temperature for 20 minutes,
then gently roll out to 12" circles. Wipe mushrooms with
damp cloth and chop in food processor or with chef's knife.
Place butter and olive oil in a medium skillet and cook
mushrooms over medium heat until all liquid is evaporated
and mushrooms are brown and tender. Preheat oven to 375
degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie
cutter, cut 24 circles from pie crust (12 from each crust),
rerolling crusts if needed. Press into prepared muffin cups.
Divide mushrooms evenly among lined cups. In small bowl,
combine egg, cream, salt and cayenne pepper and beat well.
Pour egg mixture over mushrooms; 2 tsp. per each muffin cup.
Sprinkle each with grated cheese. Bake at 375 degrees for
18-20 minutes or until center of quiches is set. To serve
warm, cool 5 minutes before removing from pans. To freeze,
cool on wire rack and freeze in single layer until solid.
Place in air tight freezer container in single layer. To
reheat, place frozen quiches on cookie sheet and bake at 350
degrees for 12-14 minutes until hot. Makes
4.
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